Jibarito: The Puerto Rican sandwich with plantains for bread

What is a jibarito? A jibarito (pronounced: hee-ba-REE-toh) is a savory Puerto Rican sandwich that originated in Chicago. Instead of bread, it’s held together with fried flattened plantains…and yes, that makes it gluten-free. It’s usually filled with meat (steak, chicken or pork), lettuce, tomatoes, cheese and mayo. Venezuelans have their own version called the patacón.

This no-bread sandwich was invented by Juan “Peter” Figueroa (a Chicago restaurateur) in 1996 at his former establishment, Borinquen Restaurant. He coined the name jibarito from the term Jíbaro and it means “little country person or hillbilly.”

Where can I get it? The absolute best place to get a jibarito is in Chicago’s Humbolt Park neighborhood, known for their prominent Puerto Rican community. Now it can be found in many Puerto Rican restaurants in the area. However, whether or not you’re in Chicago, we’ve got you covered…

Looking for more places that serve jibaritos? You can find them on Glutto right here.

How can I make it? Making a jibarito is slightly more challenging than slapping together a few ingredients to make a sandwich. However, it’s well worth it…if you do it right. Here’s a recipe that you can make now, or save on Glutto for later.

First, heat a pan with 2 tablespoons olive oil over medium-high heat. Then place the sliced plantains in the hot oil for 1 min. (flip both slices after 30 seconds)

Remove the plantains from the oil. Place them on a clean, flat surface and cover with parchment paper. Use a rolling pin (or a flat board) to gently flatten the plantains evenly (about 1/4 inch thick).

Return the plantains to the hot oil until crispy and golden brown. Then place on a clean paper towel and set aside.

Put the meat and the cooked ingredients on a plantain slice, then add slices of tomatoes and lettuce. Spread the mayonnaise on the other plantain slice and place it (mayo side down) to top the sandwich. Enjoy!